2teaspoonsmint extract + 2 tablespoons heavy cream OR 2 tablespoons peppermint schnapps
Food color as desired
8ozbittersweet chocolate, finely chopped
IMPORTANT: HAVE ALL INGREDIENTS AT ROOM TEMP!
Preheat oven to 400F
Grease a 15 ½ x 10" jelly roll pan then line with waxed paper and grease again.
Beat the eggs in a stand mixer util they are foamy.
Add the sugar and then beat on high until they are thick and have tripled in volume - about 6 -8 minutes
Mix the flour, baking powder, and cocoa together.
Fold it carefully into the egg mixture.
Spread in the pan and smooth the top.
Bake for 15 to 20 minutes.
Remove from oven and invert the pan on a piece of waxed paper.
Remove the waxed paper on the bottom of the cake and let cool.
Marshmallow Mint Buttercream
Beat the butter and marshmallow cream together.
Add the powdered sugar and flavoring.
Beat on high until light and fluffy.
You may need a bit more or less confectioner's sugar for the right consistency. It's easier to spread if you chill it a little.
Heat the cream just to boiling.
Remove from heat and add the chocolate.
Stir until it is smooth and shiny.
Use to cover the cake while the ganache is warm.
Trim the hard edges of the cake all the way around (about ¼ - ½ inch)
Cut the cake horizontally into four, even layers.
Place the first layer down on the waxed paper.
Spread with ⅓ of the filling.
Top with the next layer and push down slightly.
Repeat until the last layer is on top.
Gently push down to secure layers and refrigerate for at least an hour or two.
Just before serving pour the warm ganache over the cake.
Using a very long cake spatula move the cake from the waxed paper to a serving dish.
You'll find this recipe and more at RestlessChipotle.com Deep Chocolate Layer Cake with Marshmallow Mint Buttercream https://www.restlesschipotle.com/deep-chocolate-layer-cake-with-marshmallow-mint-buttercream/